Also known as broccoli raab or rapini, broccoli rabe is only distantly related to broccoli. This rather bitter member of the
cabbage family, which has long leafy stalks topped with small green florets, is often confused with broccolini, which looks
similar but is a hybrid of broccoli and Chinese kale.
Season: Year-round; peak fall through spring.
How to Choose Broccoli Rabe
Stalks should be firm and bright green with crisp leaves; pass up any bunches that look limp or have yellowish stalks, although yellow-tinged florets are fine.
How to Store Broccoli Rabe
Wrap tightly and refrigerate for up to 5 days.
How to Prepare Broccoli Rabe
Clean by swishing the leaves and stems in a bowl of cold water and shaking off the excess. Trim the base of the stems. (Thicker stems can be tough and bitter.) Depending on the preparation, chop stems and leaves into bite-size pieces or leave whole. For a milder taste, blanch before stir-frying or braising.
How to Cook Broccoli Rabe
Popular in Italian cuisine, broccoli rabe can be boiled, steamed, stir-fried, braised, or sautéed and pairs well with pastas, hot peppers, or spicy sausages. Add it to soups or try puréeing blanched broccoli rabe into a pesto-like spread.
Real Simple Broccoli Rabe Recipes:
- Broccoli Rabe and Pecorino Tart
- Chicken With Broccoli Rabe and Apricots
- Linguine With Broccoli Rabe, Bacon, and Corn
- Broccoli Rabe With Red Currant Sauce
- Grilled Pork and Broccoli Rabe With Couscous
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.